Monk Fruit: Healthy Sweetener or Metabolic Time Bomb?

Monk fruit sweetener has gone mainstream but what are its health effects? This video looks at the metabolic, teeth, and gut research on monk fruit sweetener AKA mogroside V.
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#MonkFruit #Sweetener #Health
0:00 Intro
1:53 What is Monk Fruit?
6:10 Health Effects
7:13 Human Trials and Nutrition Facts Response
13:25 Metabolic Concerns
16:05 Teeth
17:19 Gut
18:45 Big Picture

[@faychen4059]

I'm from the specific region in China that grows it. I grew up with monk fruit tea. But we don't usually use the meat of the fruit. It's too sweet and flem inducing. So street vendors will use it to produce a lot of tea with little fruit. The traditional tea only uses the shells.

[@samzee7747]

Thanks for that info.

[@esotericone9101]

Flem inducing......I wonder about inflammation.

[@1000wastedwords]

This is helpful, thank you!

[@Shroomade]

Can you use it for baking?

[@ahsannazir4251]

Thats so amazing!!

[@roymeryman8098]

Have type2 diabetes for about 20 yrs. Using Lakanto monk fruit sweetener for about 4 yrs. No problems, in fact, a Godsend which allows me some enjoyment in life as pertains to diet. After 14 yrs on Metformin, I have been able to drop it and reversed the diabetes to an A1c of about 5.6. But the monk fruit sweetener allows me sweetener with cream in my coffee and I do love my coffee. Mostly no carbs except in vegetables.

[@lakessbm]

Wow such a great analysis of that graph! Makes sense when you consider the unshown drop adding to it making it lower

[@daglobe]

great work on evaluating the design of the study!!!

[@jwmcneelyIII]

I think monkfruit is delicious. I was glad you took this up and that you expressed some reasonable skepticism about the studies that Dr. Greger found. Of course I love Dr. Greger, but a bit of healthy skepticism is always in order. Always love your videos.

[@carmieintegrativenutrition9591]

I think that it's important to know what exactly they had for lunch was it a carb loaded meal or a low-carb meal because that is what spikes or doesn't Spike! Having a high carb meal everybody's going to spike there's no question.

[@Magnulus76]

Great science journalism, Mic. I've consumed non-nutritive sweeteners for years in preference to sugar and I've not had any ill health effects from them. They are also much better for your oral health, particularly xylitol (though it's not safe at all for dogs, it's good for people). I use Italian licorice extract in my oatmeal regularly.

[@rosemariewilding4472]

The biggest flaw in that study is the participants had rice for their meal which will push up blood sugar regardless of whether they had real sugar or not. If they really did want to get a valid result comparing both of them with a very low carbohydrate meal or a zero carb meal.

[@Quiche543]

Exactly...a good study would test various meals...high protein vs high carb etc

[@mjs28s]

Isn't the real solution to just to not worry about added real sugar or not if the vast majority of your calories come from whole plant foods? I don't drink soda, eat sugared cereals, etc. so I don't even think twice about having something sweet as it happens maybe a few times per month. I wish the sugar studies would do what most other studies also need to do - test some of their ideas on vegans that eat majority of calories or all their calories from whole plant foods and then see how sugar now and then impacts them or artificial sweeteners or natural sweeteners or with the dreaded sodium as well. But even with as bad as how many Adventists in Loma Linda eat, which pulls down the longevity numbers that the truly health whole food vegetarians and vegans eat, they are still the among the longest lived groups on the planet.

[@marzettik]

This was really cool. My Mom is a diabetic and she’s always going on about sweeteners but I always wondered if a zero calorie thing was good.

[@emsamansky]

We are a low sugar family and while I generally use whole dates to sweeten, once in a while (cupcakes for kids’ birthdays, the occasional cookie that works better with something granulated), I use the Lakanto. The powdered is great in vegan “Nutella.” I tried pure monk fruit powder but yuck. The Center for Science in the Public Interest seems OK with it so like everything else that isn’t whole food, I just don’t use a whole lot of it. No noticeable effects on kids’ behavior, unlike sugar.

[@sean640]

I also really like lakanto's organic variant when I do need a sweetener thanks for sharing!!

[@MictheVegan]

Very interesting that pure monk fruit extract tastes bad. Maybe that's why they always cut it with something else. It received the lowest taste rating in the trial.

[@samzee7747]

@@MictheVegan yes! Interesting.

[@Ne0_Vect0r]

@@MictheVegan I actually like the taste of pure monk fruit, especially matches with cinnamon..

[@grace_hayin]

If you are Chinese you may probably have tasted monk fruit tea since it’s considered a natural medicine in China. It’s sweet but personally I don’t like the strong taste of it and I drink it merely for the health benefits more than enjoy it as a sweet drink 😅

[@Sup_ERS_Tar]

I don't care for any of the sweeteners; they're not good enough to be so expensive, but the acid content is intriguing.

[@user-no2mz9hl4f]

Do you not like sweet foods in general, or do you just opt for whole fruit and/or less expensive sweeteners?

[@justthinking526]

I guess a ripe piece of fruit is still the way to go. Simple works well for me.

[@mariaangelova8275]

I'm right there with you there!!

[@ingfig1]

.. fructose (fruit sugar) is the most dangerous sugar - worse than cane or beet sugar..

[@thesteve9825]

​@@ingfig1table sugar is also 50 percent fructose

[@DoctoremiHolisticHealth]

Very good analysis of the study Dr. Greger quoted!

[@AmericanRoads]

Besides blood sugar, they should also have measured the insulin levels. It is possible that, the lower post-lunch blood sugar spike in the group that consumed sucrose was because there were already higher level of insulin in their blood.

[@davidthescottishvegan]

Haven't even heard of Monk fruit until I watched this video. Another fantastic video Mic the Vegan and loved 😍 it.

[@user-bv7mk8id5t]

Erythritol gave me terrible terrible bloating! I didn’t realize it until a little later, but it was def that! I think it’s hard to find pure monk fruit, it’s usually mixed with Erythritol. So far the Lakanto one doesn’t do that to me that I noticed, if I take in small amounts. But why do I even bother. I do think erythritol is bad for some people’s gut. Plus a lot of people think they are getting only monk fruit when in fact they are getting mostly erythritol, but that’s the fault of the company. I tried to find pure monk fruit because I was curious, but I had no luck. But I’ve had Monk fruit extract and it does taste like stevia to me, yuk. Lately I just use a little maple syrup.

[@jefflittle8913]

The impact of Erythritol probably depends on your gut flora because humans can't digest it. Humans process 6 carbon sugars, but do not process 5 carbon sugars as well, hence the well-known effects of Xylitol. Erythritol is a 4 carbon sugar, which is even more alien to our sugar processing pathways so the hope is to get the taste and then have it pass through the system inert. If you really want to go hard-core in avoiding artificial sweeteners and using healthy sugary ones another option is Date sugar or molasses. Look for the Greger videos on that. I think that monk sweetener is not available alone because it is very concentrated. The best way to try it is probably in products like the ones sold by Organifi, but these are a bit expensive. I agree with you on the tastes of stevia, but I am not bothered by monk fruit taste, at least not in the products I have tried.

[@patriciazemola6964]

Get pure monk fruit It’s great. No aftertaste

[@samzee7747]

Hi. I agree 100%. Thanks for your efforts.

[@adrianaxcx777]

Clicked on this so fast... I love monk fruit so this grabbed my attention with a quickness😅💖

[@wyldehearted]

It seems like natural low calorie sweeteners are best used in baking and cooking- where they consumed with other nutrients and macros. Perhaps they are metabolically safe in small quantities (like a condiment) or a single packet/teaspoon in a cup of coffee or tea. I've considered using them in tandem with date and fig paste in my black bean brownies and chickpea peanut butter cookies.

[@darlenedevegan8370]

Absolutely delicious! Tastes so much better than sugar in my opinion. Supposed to be safe for diabetics because it doesn't raise your blood sugar.

[@paigeroberts]

I love monk fruit so much! My fav no cal sweetener. Now foods is my fav powder and “sweet monk” has the best liquid. Both do not have a weird aftertaste compared to other brands I’ve tried !

[@travisporco]

keep up the good work! curious about thaumatin too

[@barbettecaravaggio7675]

Dates all the way as a sweetener... you can make your own date paste/sugar in a blender with dates and water... much more effective and affordable than buying some monk fruit prepackaged sweetener :)

[@trafnar]

Sounds like a good idea, but the dates have calories unlike monk fruit right?

[@trafnar]

@@iDontKnow77999 yeah I don't understand in what way its more effective

[@skatingsarah1996]

I would love a video on Ray Peat and the whole pro metabolic/anti seed oils thing!

[@tanyasydney2235]

Me too.

[@laurieparis2203]

Have you tried mesquite powder? It's sweet, with a smoky favor, just a trace of molasses. It comes from mesquite beans, turns out the mesquite tree is a true legume! It's got fiber, iron, potassium, calcium and comes in at 15 calories for half a tablespoon. I use it to make hot chocolate, along with soymilk, cocoa powder, vanilla and water. For just a touch of sweetness in my tea I use a half teaspoon of glycine. Which is an essential part of collagen production. Thx for the video! 🌸

[@jefflittle8913]

Glycine is also an essential part of glutathione production. It has actually been shown to increase lifespan in lab rats.

[@laurieparis2203]

@@jefflittle8913 hi Jeff. Some people also use it for sleep. Doesn't seem to have that effect on me, though. Since it's an ánimo acid, I only use a small scoop once or twice a day in my tea, which also contains a hefty portion of soymilk. It gives just the right amount of sweetness with no weird flavors.

[@Allayabelle]

Have you noted a coconut flavor in your mesquite powder. It's very subtle and maybe there is just a sweet toasty-ness that reads coconut. Or my brain is broken haha

[@laurieparis2203]

@@Allayabelle Girl, yes! Not in your mind! Definite coconut notes. 😊 We're really lucky nowadays, so much open access to a variety of different products, with a host of health benefits and flavor profiles. Love to experiment!🌱

[@Allayabelle]

@@laurieparis2203 We are!

[@Warzonejordyn]

great deep dive

[@deniemarie5010]

Hi Mic. I switched from Stevia ( I realized I was allergic to it) to liquid monk fruit. I use llinea brand. The only ingredient is monk fruit extract. So far, I have no issues, and I really enjoy the taste. It definitely has a more natural sweet taste than stevia. Thanks for the video. If you learn more about monk fruit, let us know. I did not realize it's a product of China.

[@smiller2114]

Don't forget that it's also developed by an American company, proctor and gamble (with your life).

[@deniemarie5010]

@S Miller After I quit Stevia, I dropped all sweeteners. Then, I stumbled on the monk. I'm thinking I need to go back to no sweeteners again. I don't like gambling.

[@11235Aodh]

In one of Mic's previous video's he talks about the different kinds of sugar. Date sugar (which are just ground up dates) seem to be the most healthy because it still also contains the fiber from the dates. Maybe this is an idea? It's pretty expensive though.

[@papparocket]

@@11235Aodh And date sugar, being just dried powdered dates, doesn't work at all in anything like coffee or tea since the tiny little date bits don't dissolve and instead just rehydrate and settle to the bottom. For sweetening coffee I will use homemade date syrup. I make it by putting about 2 cups of pitted medjool dates and about 4 cups of water in a pot with a tight lid and bringing it to just the start of boilin. The I reduce the heat to a simmer, cover and let simmer for an hour or more. An alternate is to use a crockpot on medium for 3-4 hours. Unlike some recipe I see on line, I put everything into a high speed blender (I have a Vitamix) and blend until it is very smooth. You can use it as-is at this point to keep everything from the dates (especially their fiber) or you can strain the blended dates through a cheesecloth or nutmilk bag. This remove nearly all of the solids (especially the fiber). If you strain it and it is still too thin, heat it back up until it has just started to think about boiling and then reduce the heat to a simmer/very slow boil and let simmer uncovered until it is the desired syrup consistency. If you cook it down after straining, make sure to stir it really frequently to make sure that it doesn't burn.

[@11235Aodh]

@@papparocket Thanks! I will try this.

[@frappelover6213]

I love Monk fruit I put it in my frother with my no sugar half and half and it makes the perfect topping for my latte. Gave up sugar and between this, stevia and erythritol my blood sugars have improved and my teeth no longer hurt. If it turns out it’s bad it’s definitely better than what I was eating before.

[@ErnieMayberry]

Mic, just want to say how balanced and thorough your reviews are. You provide a lot more confidence that you have looked at it from all sides and don't allow any personal bias to creep in. It is unfortunate that I cannot say the same thing about Dr. Greger. He always seems to be grinding his axe from one side and always takes studies at face value if they make the point he wants them to make. Confirmation bias?

[@willisthewise]

Pure monk fruit extract is what you need. Not the erythritol diluted sugar packets which might have been used in some of the studies? Pure stevia and monk fruit extract seem to give me the best anecdotes 😝

[@MictheVegan]

The studies tend to use Mogroside V itself :)

[@udden82]

@@MictheVegan yacon might be a topic for a good science Video

[@mandograssable]

I have used stevia since 1988 but recently switched to pure monk fruit liquid extract. I like the taste of it better in my oatmeal. I use a little over 40 drops in my oatmeal but it is a huge bowl with pecans, an apple, and wild blueberries. I also use another 30 drops per day in my teas. I get my blood sugar checked every 3 to 4 months and have no issues so far. I am up for a test in March and I will see if there are any changes after being on the monk fruit for a little over 4 months.

[@cbreezy]

Was there any change? Is there any change now? Have you switched?

[@SaraNorman-lv6cu]

@@cbreezy Monk fruit hasn't spiked my blood sugar either I tested it on my glucose monitor. Maybe buy a monitor since everyone is different. Best way to know........

[@VerySimplyEl]

I've used monk fruit on and off for years. I'm glad it's going mainstream because it used to be so hard to find and expensive! Now I can get a bag of it for like $4.

[@darlenedevegan8370]

Try Markus Sweet on utube. A healthy life Markus Rothkrans.

[@FurbyParade226]

The smallest bag I found was $12 at Walmart :(

[@highvolckage8306]

Not cheap if it's pure monk fruit

[@DavyOneness]

Funny how youtube puts an egg commercial right before your video, really YT, you should know better than to waste your advertisers dollars on us :/

[@v-sig2389]

I see that as a big win

[@DavyOneness]

@@v-sig2389 next the antivegan cult is going to be like "yOuTuBE IsN't vEGan! CAuse vEganS ArE proFitiNg froM anImaLS suFferinG!"

[@v-sig2389]

@@DavyOneness sadly, this kind of reaction is possible 😂

[@rubensonorio8805]

Congratulations for the video👏we use monk fruit, stevia and a little bit of sucralose and they help a lot in our diet🤪

[@markwiener1091]

IMO most important as you mentioned is a study with a control called plain water! Otherwise all manner of confusion creeps in same as studies that compare olive oil to lard!

[@cybrarian9]

Thanks Mic. I've been wondering about this. I use flavored Stevia drops in my coffee and tea and vegan yogurt and I hope that I'm doing okay.

[@sr-kt9ml]

You can buy dried monk fruit from Asian grocers. I have made a tea with it and it's very good and surprisingly sweet. I'd imagine you can use a few monk fruits and boil it down into a syrup. That should be healthier than the packets I would imagine

[@laurieparis2203]

Great idea! I suppose you could also put the dried fruit in a high speed blender, make a powder of it and use it that way, too.

[@Iron-Bridge]

That's how I do it. Cheaper too. I'll just crack open one of the fruits and boil in filtered water. That goes into my coffee or tea and everything else. You don't need much pulp to make a single bowl of monk fruit water that's enough to sweeten a few cups of tea.

[@gonnfishy2987]

I am a very fond of using monknfruit sweetener (pure) it is SO sweet compared to everything … o cant use more than half a tsp. It is delightful and has no ill effects

[@JulieOlsenParkCity]

I stay away from these unusual sweeteners they freak me out. I noticed I get undesirable GI side effects from Sorbitol. It’s tricky since a lot of vitamin companies use Sorbitol. Luckily I found a company that doesn’t use it in their B12 and another that doesn’t in their vitamin D3.

[@Magnulus76]

Sorbitol is one sugar alcohol that's usually poorly tolerated. Erithrytol or xylitol are better.

[@milycome]

Sorbitol is sometimes added to B-12 supplements because it is believed to increase absorbtion of oral B12. Sorbitol also can have a lacitive effect. I try my best to avoid Sorbitol because of its possible (??) contributing to Cataract formation. Good to try and avoid Sorbitol. I am a Vegan, so I could definitely use a B-12 supplement. Problem, B-12 typically poorly absorbed by mouth. Solution - there are now 3 oral forms of B-12 that Are well absorbed by mouth. The 3 well absorbed oral B12 are the co-enzymed forms : Methyl cobalamin, dibencozide, or hydrooxycobalim. I take any of the 3 above mentioned forms. However, be prepared to pay more (more expensive) for the more absorbed co-enzymed forms. The most widely available B-12 is the one to avoid (cyanocobalamin) because it's so poorly absorbed, even though it's the cheapest unfortunately. The one I usually use is Methyl cobalamin because it's slightly easier to find than the other two. Need to shop around. If necessary, go to a good health food store. Good luck.

[@jefflittle8913]

@@milycome A very good way to increase B12 absorption is to simply spread it out over time. Mix about half a gallon of unsweet tea, some jamaica, and some fruit juice (concord grape is a good sweetener with polyphenols) and then put two or three dropperfuls of your favorite high dose B12 in and you have a drink that will give you your B12 slowly over time so it can be absorbed.

[@moniryousefian8782]

Could you please share which brand/company doesn't use sorbitol or unusual sweeteners in their products or vitamins?! Appreciate your help 🙏😊

[@milycome]

@@moniryousefian8782 Sorbitol is occasionally added not only to supplements but also to a variety of food products. However, I believe if added to any product it would show up as the list of ingredients. On supplements or drugs it could be listed as "active ingredients" or separately as "other ingredients." It occasionally also shows up in food products like syrups or cereals. You simply have to get into the habit of reading labels. There is no substitute for reading labels. The B-12 I use is from a Canadian Company Natural Factors but sold also at some health food stores in the United States. It does Not have sorbitol listed as an ingredient. Many other brands of B-12 also do Not use sorbitol, but some do use it. There's no substitute for simply reading labels. Good luck shopping!

[@memofromessex]

Could you maybe do a video on the healthiest carbohydrate video like you did with the least healthiest sugar?

[@0mega.mechan1c.]

Good one, Mic.

[@tamcon72]

I've bought this stuff exactly once and it's really expensive, so . . . The "Natural Health Products" world loves to chuck things like this on the good-for-you bandwagon willy nilly, so thanks for posting : )

[@koloblicin]

one thing to note here is, as a typ 1 diabetic i must know right, a bloodsugar spike of 45mg/dl is for a healthy human a spike from 80mg/dl to 125mg/dl. that does not damage your body at all. that is well inside the range our body can handle, hell its made to metabolize carbs or in its purest form glucose.

[@debmann5168]

As usual, you did a great job providing an in-depth analysis. I agree with you on that study assessment. The findings are not worth thinking too much about. I wish however you had not taste-tested the processed MF with Erythritol. I use an organic 100% MF powder. It is a caramel-colored powder that has a "slight maple" flavor. For health reasons, I stay away from cane sugar as much as possible, and I use MF in my coffee and it's WAY better than stevia.

[@spektred]

Save yourselves 20 minutes of your time and skip to 20:06 😂 Just kidding Mic, great research as always.

[@Brickinasock]

Big up, though I watched the rest anyway.

[@jamessullenriot]

Watched half, skipped to the end since I got the gist already. Leaving this comment for the Algorithm to make up for watch time!!

[@Serendipity-gj2me]

Michael Kennedy. Thank you, you saved me a lot of time.

[@emmanuelking9988]

Thank you bro 👍

[@cdorman11]

A minute of information crammed into 20

[@1notoriousnomad]

Glad I prefer only bitter beverages because it seems safe enough but I am still torn! If someone makes a monk fruit sweetened chocolate cake though I am all in for a slice. ☺️

[@Lou.B]

Any chance that in the Gregor study, the no-calorie sweeteners (aspartame/monkfruit) might be acting as a catalyst, tripping a 'super-metabolation' of the carbs in the rice at lunch, and spiking the blood sugar? (8:05)

[@FlamingoCupcake28]

Now do stevia! I have added monk fruit to my rotation lately, mostly cuz I thought it might be better than stevia, but now I may just use stevia more since I actually prefer it. I know for me that when I use stevia and monk fruit I feel like my blood sugar is more stable and I’m more satiated. That and I don’t feel like I have to rush to immediately brush my teeth after my matcha latte in the mornings -a big plus. Also I don’t crave more things sweetened with these sweeteners throughout the day like I would if I had something like say, maple syrup, which definitely leads to cravings for me. I wonder if the results of the studies would change if participants were given something with calories in it along with the monk fruit. It seems like that would change how your body reacts. A lot of the time we’re consuming it in a baked good , oatmeal, latte or whatever , not just a monk fruit flavored soda.

[@jefflittle8913]

"but now I may just use stevia more since I actually prefer it" Are we part of the same species? This sounds bizarre to me. I guess you do you, boo.

[@mcel6551]

Hi Mike, there still doesn’t seem to be any research on the b12 in Duckweed. Any idea why?

[@carolbenson6524]

I love the monk fruit sugar ...however when I used it instead of regular sugar to bake brownies the brownies came out very hard and dry. Not quite sure why that happened.

[@MichelleReacts94]

I have found the Lakanto monk fruit brand to be the best while other brands of monk fruit to not be the same. For micro biome Greg doucette has a video on his gut health and he consumes a lot of artificial and natural sweeteners and has excellent gut health but he also eats a lot of plants and yogurt which does have live cultures so good bacteria so that probably also helps.

[@vincentdubrosa87]

Using 1/4 of a dried monk fruit in about a 24 oz of water and simmering it for 30 min makes a nice sweet tea like drink that I was told is good for constipation and as a sleep aid. I keep some at home for occasional use since I was told of this in China in 1996 at a famous CTM hospital in Beijing.

[@danteyumyentong]

I'm from Hong Kong drinking it all my life too. No side effects for me and I love it so much that I start googling it.

[@suicune2001]

I think it's better to eat mostly whole plants. We were never meant to be eating these super sweet science projects. A little bit shouldn't hurt you too much but some people think they can eat as much as they want because it has zero calories without any kind of side effect.

[@nevermind9548]

I think it's giving my mouth and lips some issues! Its from Volupta (costco)....I will be returning all 5 bags. It left an aftertaste, as well. Too bad! I'll go back to Stevia (recommended by Nora Gedgaudas, Nutritional Therapist...). Thank you for taking the time to taste test!!! You've gained a fan!

[@fenysnake]

I don't like any of the sweeteners, they're not good enough to be as expensive as they are but it's interesting about the acid content. Thank you for the deep dive

[@spektred]

Most cereals contain refined white sugar which aids the bacteria that damages tooth enamel (as he mentioned). So I avoid sugar like the plague, and I've been eating a cereal called Catalina Crunch because it's vegan and it uses monk fruit extract instead of sugar. I haven't had a cavity in years. But I also wonder if there will be any negative consequences of eating monk fruit sweetener since it's a processed food.

[@YoSpiff]

Thanks that was useful and confirmed previous information. Nothing conclusive yet, but it appears that Monkfruit and Stevia are the best choices right now. I have learned to read the ingredients though, to make sure it is just Stevia or Monkfruit and not cut with some form of sugar.

[@erinmiddleton9522]

I'd be curious to know how monk fruit is used as a sweetener in China?They probably don't hyper-process it like we do here, but surely it has been used there safely, for a very long time. I have been using Lakanto as my only sweetener for probably 7 years, removing regular sugar completely and foods high in carbs too. I have lost 100 lbs. in that time. Removing carbs has eliminated 100% of food cravings. So using monk fruit has not made me want more sugary things. But that I know is due to eating very low carb.

[@TreDogOfficial]

4:22 he just be casually dropping comedy gold like this

[@guapodesperado2822]

Excellent video. I have seen other doctors very poorly review that Singapore study. They don't mention the very poor study design at all. Anytime you see studies designed so poorly, almost as if they are seeking a desired outcome, you clearly have to consider conflicts of interest. The sweetener industry, like most large industries, have armies of lobbyists, marketers, and slimey influence peddlers. Sadly, way too many scientists are way too unethical about how they perform their research and will gladly take a little on the side to....."oops gee I messed up in the study design". Meanwhile their findings and conclusions get used like ammunition by the greedy corporations in their PR qnd marketing campaigns. Thanks for being honest and pointing out that study's huge flaw.

[@jasonito23]

I guess I'm going to be pulling out the Gremlins to watch this evening.

[@peterscott2662]

Study should have also had a control drinking plain water. Edit. I have to stop commenting before I finish the video.

[@tamcon72]

LOL.

[@tomtompkins6779]

That study you sighted lumps again monk fruit with other non-sugar sweeteners. One difference is that the mechanism of monk fruit is mogrosides which are antioxidants, are completely different. mechanism. So lumping them in with other non-sugar sweeteners is not a comparison.

[@tonyallen4265]

The Splenda brand of Monk Fruit with Erythritol is really good. Taste almost like sugar. Quite amazing.

[@stephencarlsbad]

After eating a small amount of stevia, my gums become seriously inflamed, accompanied by severe cavity activity. It seems like an immune related response. Once stevia has been out of my system for a couple of days, my mouth health returns to normal. Very strange, however, I used to eat chronically high amounts of stevia and I believe its switched something genetically and I do not trust fake sugar sweeteners anymore. Sucralose causes me neuropathy in my neck and back the same as aspartame. I avoid those too now.

[@cindypeterson1450]

Thanks

[@deepakhiranandani6488]

Maybe it's me, must be: mentally flabby, age, or just distracted but the video did seem to be difficult, or demand close attention. I'm glad for the one line summation at the end, trusting your research and analytical skills and rigour demonstrated so often before. The graphs were not that easy to grasp as those dotted and dashed lines were, well, not perfect: some eye catching coloured spot marker or something would have helped. And it was all so quick. Anyhow, thanks. Maybe since I'm not into sugar or sweeteners myself, don't feel the need for either in my life (am content with fruit for sweetness) I didn't pay close attention. I'm sure the video must have examined the subject well, and it is an important one, I shall watch the video again. Thanks.

[@byronmurphy1977]

Hey Mic, not tried monk fruit before.

[@kurtsakslsvideosaks9185]

It is titled Lose Two Pounds in One Sitting: Taking the Mioscenic Route MIC I emailed you, the losing 2lbs a day was from NutritionalFacts video by Dr. Greger. It referenced people who started eating 100 grams of fiber a day.

[@manon562]

I've been using monkfruit sweetener in my coffee, for several months now and I quite enjoy it. I have also been wondering if there are any hidden side effects to it. So, I guess I'll still be wondering.

[@carmieintegrativenutrition9591]

Is it truly pure monk fruit or is there other ingredients? Monk fruit by itself is harmless.

[@BethShearon]

Found a monkfruit and erythritol blend and tried a few times. It's weird and squeaks my teeth 😬. I've been whole plant exclusive no SOS & thought it might make for an easy sweet treat with oatmeal but it tastes better without it. Maybe I'm trying it with the wrong food?

[@zukodude487987]

I think people measure sweetness by how little you nees to add unto your food and drinks to notice the same level of sweetness. I mean coke needs multiple spoons full of sugar to be sweet whereas aspartame just needs a tiny pinch to reach the same sweetness level.

[@irredeemabledeplorable5227]

anyone who has ever hauled bulk sugar, especially molten sugar, can certainly relate to the "so sweet, it tastes almost rotten" description.....lmao

[@daniellehoffman2743]

Do a video on plant based milk!! Especially soy! I drink that the most regardless of its bad rep. Need to know why there’s such a bad stigma about it

[@kurtsakslsvideosaks9185]

MIC WHAT UP DAWG !!!

[@thes3909]

Could you do an analysis of this study i tried to look at a study for the first time but i don't know how to look out for possible errors or fails yet. The study is named "Meat-eating extends human life expectancy worldwide" by Michele Ann Nardelli. Ps love your content

[@waltersumofan]

Kind of like a plant based burger; if I'm past the need for the taste then I'm not going to miss it or want it back. Sugars are used more often though so it will have to wait for some cooking usage that people want or nutritional advantage. If there are already alternatives that do the job not sure how that's going to compare

[@stephanie2533]

I’ve mainly used pure mogroside v, available on Amazon. I love monk fruit, but switched to yacon syrup after Dr Greger recommended it in moderation. I’d love to to see your comparison between yacon syrup and powder, and monk fruit powder and liquid.

[@blondsinger38]

Erythritol has a corn base which is a grain. I prefer Xylitol made from birch bark which eliminates the risk of grain derivatives creating an insulin or glucose response since All grain can create an insulin response, All of them.

[@Mr-hn2bp]

Yacon syrup study has a small subject population and very uneven sizes. I don't know what the control syrup is and may be the key to the statistical significance. The syrup contains 40 to 50% of fructooligosaccharrides which are soluble fibres digestible by intestinal Flora. It contains glucose, fructose and sucrose as well, these are not good for diabetics. The laxative effect is certainly reduce stool volume by a few pounds given the BMI of the subjects. The fibres intake 1 hour before each of 3 meals will certainly reduce food and calorie intake. For weight loss just do OMAD and low carb keto diet. This can even reverse diabetes.

[@stephanie2533]

@@Mr-hn2bp 15 years of keto gave me a fatty tumor in my heart, thyroid cancer, and pre-diabetes. If not for going low fat whole food vegan, I’d have been dead years ago, according to my doctors.

[@arlenmargolin4868]

@@stephanie2533 not doubting what you went through but I don't understand how eating healthy keto is responsible for giving you a tumor I really think that another scientist could possibly explain why you had a tumor

[@stephanie2533]

@@arlenmargolin4868 They call it a tumor, but it’s just a massive build up of fat, from eating too much fat on keto. When you eat fat, especially saturated fat, which is present in every type of fat, it builds up in your circulatory system creating blockages. It also blocks your cells from receiving insulin, which leads to diabetes. Dr Michael Greger of NutritionFacts has a whole series of videos and a book explaining why keto is the most harmful diet being promoted. Apart from a spoonful of flaxseeds each day, no one should be deliberately adding fat to their diet. After salt, it’s the most harmful thing you can consume to excess.

[@weirdunclebob]

I haven't used any sweeteners for about seven years. Haven't needed to as all the food I eat at home now is delicious!

[@mikeskylark1594]

If monks can eat it, we can too. HAHA

[@BethGrantDeRoos]

New? It's been around for a good ten years here in California. The one thing about sweeteners and veganism is how so many processed foods, including sweets, are pushed as if being vegan makes them healthy, much less a regular part of ones diet.

[@mikesymth7243]

Where's the link to your non sugar sweeténer video?

[@aztucsonman77]

We have all the sweetness we need in watermelon, apples and blueberries and things like that etc, it's a real shame the foods our bodies are designed for isn't enough for them.

[@ah-1946]

I’m not diabetic and I don’t drink alcohol and I want to know how much Monk fruit can I use for tea because I use two packages for 16 ounce bottles of water .So I use 8 pkgs for each 16 ozs bottle

[@happynessadict]

I removed all sugar and sweeteners from my diet Only sweetness coming from fruit now

[@carmenscorner7209]

I was trying monk fruit for a while and make me very sick, severe stomach pain…. That lasted for a while… I feel that affected my gut bacteria. With Stevia I have not problems.

[@ch1cksng3r]

Dime bag! 🤣😂

[@lukearengo-jones6166]

I like in China and make a tea with this stuff every time I get a sore throat or a cough, it usually does the trick

[@beenaagnihotry7590]

Sir!!! new SUB Thanks forthe Video and all the info>>>>I really enjoy watching the Channal and its help mealotUR Great Science Journallism Keepdoing good jobFM LA

[@ashokh6746]

Monkfruit sweetners like Lakanto are 99.75% Erythritol, 7.98g in a 8g serving. Pl check the label. The Erythritol is what gives a sugar-like taste. However, Sugar alcohols like Erythritol are great for toothpaste (empty calories starve and kill plaque / biofilm bacteria, yaay) but bad for the gut if ingested (kill gut digestive bacteria and in turn cause the other problems you mentioned). The purest Monkfruit extract I've tasted is NOW Foods Monkfruit Extract powder with 50% Mogrosides V. But it has a weird hollow bitter sweetness like saccharin that just stays on the tongue. A microscopic few grains might work for just a teeny hint of sweetness in say a porridge where milk and salt slightly mask the tongue's bitter response. But more of it in something like a freshly squeezed lemonade or plain "sugar-water" for testing, I feel the weird taste stands out making it unusable. And for desserts and candy where actual sugar chemistry plays a role, it's absolutely a no-go. So I've found it simpler to just give up on the sweet taste. The palate adapts in a few weeks and so much better for health ! After that, even a hint of sweetness is just too much which makes it even easier to stay off it. There's also Namanna 50% Mogrosides V powder, which I haven't tasted.

[@Jonagirlify]

I get terrible awful stomach pains when i consume even the smallest amount of stevia or monkfruit (and diarrhea). I'll stick with regular ol' date syrup for sweetener, thank you very much.

[@AmandaFessler]

Thanks for the info! I've always hated stevia, but grew concerned with Dr. Greger's take on the monk fruit study. I've been eating bland in recent years, but once in a while I get a sweet craving. Bought a box of monkfruit/erythritol sachets to help clamp down on it as opposed to my eating the copious sweet processed foods that my family occasionally brings in. It's been helping so far, which is good... I'll be keeping an eye out for other video updates on this too.

[@Duennooo]

Was it pure stevia leaves?

[@outdoorsyesthetician]

I love that he prompts his viewers to become citizen scientists by asking if anybody's studying their blood sugar relative to monk fruit consumption!

[@AnHourOfWolves]

In a randomized controlled trial it would be practically impossible to have a plain water control group, unfortunately. The study design is really just attempting to compare sugar and non nutritive sugar.

[@lilachlipel4205]

SPLENDA >> ingedients: DEXTROSE + MALOTODEXTRIN (contains regular carbs > Synonymous with sugar), SUCRALOSE.

[@sarahdee374]

I've looked a bit at agave syrup: healthy sugar alternative or Devil's liquid? Some folks claim it's as bad as high fructose corn syrup. I stopped using it, use date syrup when I need a little sweet. Mic can you talk about agave?

[@granddaddyofthemall6320]

Honey is the best sweetener of all!

[@user-bv7mk8id5t]

Yeah that’s old news though… I heard that maybe 10 yrs ago. I still like it though occasionally. Prefer maple syrup though. Date syrup is ok, prob better for you too.

[@cobaltmalt]

Nutrition facts that Mic links in previous video has a ranking on nutrition kzbin.info/www/bejne/e4nIhKJ7nNOLiZY tl:dw date sugar / molasses are top I think agave was pretty poor in the rank.

[@sarahdee374]

@@cobaltmalt Thanks, that answers it for me. I appreciate you (and Mic) taking the time to educate me! out with the agave, in with the dates.

[@MictheVegan]

I did talk about it in my sugar ranking video!

[@injunsun]

@Mic the Vegan @9:43, the chart difference may be due to the sugar group already having insulin going around, supressing thw response to food, while the sugar free group had to get their insulin to jump-start with a meal that included starches. That would mean the sugar group would be getting fewer calories taken into cells from eating starches, which might be why people who eat sugar also tend to eat fatty foods. I think that fits with your observation about the timing with the sugar crash. Disclosure: I'm 53, and was Lacto-Ovo for almost 30 years, Vegan now for over 3. I have lived on diet cola my entire adult life. I've lived with undetectable HIV for over 24 years, the meds for which affect metabolism, and gave me lipodystrophy. That said, my annual physical this past December looks like a man in his 20s, when I was about 25lbs overweight. Now, I'm about 14lbs overweight. Most of my dietary non-sugars are from Splenda, with some Nutrisweet and Acesulphame. Oh, and importantly, I can't taste Stevia, at all. I wish I could, for the chocolate diet soda.

[@AstraVex]

Ohhh great! Here's another sweetener for ya'll. How does it get here and WHY is it here? What does it want? 🤣😜

[@wholefoodplantbasedmama5398]

How much did they drank??